Ingredients
- 1 (450 g) container prepared creamy chocolate frosting
- 1 (300 g) package pure milk chocolate chips
Directions
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Place both ingredients in a glass measuring cup (you can also do this in a microwave safe bowl or on the stovetop in a nonstick pan).
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Microwave on HIGH 40- 60 seconds, stirring at 20 second intervals. (Chips may not be completely melted).
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Stir until chips are melted, and mixture is smooth.
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(Or Melt on stove at medium heat stirring constantly)
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Pour mixture into 8 × 8 square pan lined with parchment or waxed paper.
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If desired, sprinkle nuts, mini marshmallows,or chocolate chips on top.
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Cool in fridge 30- 60 minutes or until firm.
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Cut into squares and serve.
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OR Cool mixture slightly, to 80 degrees F Transfer mixture to a icing bag with a large star tip. Pipe small rosettes onto a cooled surface, such as a cutting board.
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Cool for 5-10 minutes and then continue with remaining “batter”. Serve or chill.
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To mix up your flavors, try adding chopped nuts, marshmallow, rice crispies, chopped cookies or other goodies into your liquid fudge before cooling.Consider using chocolate frosting and peanut butter chips to make ‘reeses’ fudge. To keep the flavors distinct, pour a layer of the melted chips, cool and then pour the chocolate and cool again. Don’t like chocolate? Try strawberry frosting and white chocolate chips.